Tag: rice

Thai Coconut Rice

Melissa King 22 Comments

My husband comes up with a lot of the savory recipes on this blog.  This Thai Coconut Rice is one of his creations.  He loved it so much that he declared, “This ranks right up there with the Peanut Noodle Stir Fry!”  If you have made that recipe, then you know that is a high compliment.  He made this a little spicy, but you can certainly omit the jalapeno pepper if you don’t want the heat. Some of the other recipes he has made are Homemade Sriracha and Sweet Potato Chili.

Thai Coconut Rice - My Whole Food Life

This Thai Coconut Rice is pretty easy to make.  It’s vegan and gluten free too.

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Mexican Rice (Vegan and Gluten Free)

Melissa King 10 Comments

Mexican Rice that is vegan and gluten free.  My husband is the spicy food lover in this family.  This Mexican Rice is his recipe.  He made it the other day when he was trying to use up all the food in the fridge.  That first time he didn’t measure anything.

It was so good that he had to re-create it with measurements so he could share it with all of you.  Some of his other recipe creations are the Peanut Noodle Stir Fry and the Sweet Potato Chili.  Also the Pumpkin Enchiladas. I hope you enjoy this recipe.

 

Mexican Rice - My Whole Food Life

 

This recipe is easy to make.  A dinner ready in under 30 minutes.  Vegan and gluten free. I also think it would work well with quinoa.

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Potato and Green Pea Masala

Melissa King 14 Comments

Do you like Indian food?  About 13 years ago, I used to work at this job with an older Indian woman named Anna.  She was a vegetarian just like I was. She used to bring her lunch every day and would often share it with me.  I think she felt bad for me because I would often bring canned food for my lunch.  I wasn’t much of a cook in my early twenties and I often relied on Amy’s soups and chili.  Anyway, her lunches were always so good and this Potato and Green Pea Masala reminds me of her.

Potato and Green Pea Masala - My Whole Food Life 1

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Fried Rice with Cashews

Melissa King 37 Comments

My husband makes the best fried rice.  This is his fried rice with cashews.  I recently posted about his Stir Fried Quinoa, which is also delicious.  That day, we were out of some of the main ingredients so he improvised.  This is the real version.

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I could literally eat this entire bowl.  Since there is wild rice as well as cashews, this can be considered a full meal and not just as side dish.  It would a great Meatless Monday dish.  This is also a meal that comes together in minutes.  I am all about easy meals.

Fried Rice with Cashews

Fried Rice with Cashews

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Prep Time 20 min Cook Time 20 min

Ingredients

  • 2 1/2 cups cooked rice (we used wild rice)
  • 1/2 yellow onion rough chopped
  • 3 stalks celery chopped
  • 1 cup chopped carrots
  • 1 cup edamame (cooked)
  • 2 tsp umeboshi plum vinegar
  • 3 T soy sauce, tamari or bragg's aminos (tamari is gluten free)
  • 1 T mirin
  • Juice of 1/2 lime
  • 2 T toasted sesame oil
  • 1/2 cup cashews chopped
  • 1 tsp garlic powder

Instructions

  1. In a pan, saute all the ingredients except the rice and cashews, for about 7 minutes on medium high heat.
  2. Add the rice and cashews and cook for another 5 minutes, stirring frequently. That’s it. Enjoy!

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Recipe Notes

If you use raw cashews, you may want to toast them for a few minutes to bring out more flavor.

Black Beans and Rice

Melissa King 39 Comments

My husband has always been the cook in the family.  I have always loved to bake.  Since he has been moving up in his career, I have had to take on the role of cooking.  However, on the weekends, he does like to cook and this black beans and rice recipe is one of his.  Another one of his recipes is my Peanut Noodle Stir Fry.  That is his favorite.

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He says he has been making this since college.  Back then he was a meat eater and he used to add a chicken breast in this as well.  So if you are an omnivore, feel free to do just that.

Black Beans and Rice

Black Beans and Rice

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Prep Time 30 min Cook Time 30 min

Ingredients

  • 3 cups black beans (We used dried that we soaked overnight and boiled in the morning until they got soft.)
  • 3/4 cup tomato sauce
  • 1/2 yellow onion chopped
  • 1 yellow pepper chopped
  • 10 cherry tomatoes halved
  • 1 cup corn (We used frozen organic corn)
  • 1 small jalapeno seeds removed and diced
  • 2 cups water
  • 1/4 tsp garlic
  • 4 T oil (We used avocado oil)
  • Juice from 2 limes
  • 1 cup wild or brown rice + 2 cups water

Instructions

  1. In a small pot, add the rice and 2 cups water.
  2. Bring to a boil, then turn down, cover and simmer until all the water has been absorbed. About 20-30 minutes.
  3. In a large pan, combine the rest of the ingredients and bring to a boil, turn down and simmer until all the liquid has been absorbed. About 20-30 minutes.
  4. You can add the rice into the pan, or keep them separate like we do. That’s it. Enjoy!

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Black Rice Stuffed Peppers

Melissa King 9 Comments

Melissa said I could blog this recipe so here we go.  I am her husband, the nerdy guy in the picture on the About page.


Being half-turkish means I ate a lot of Mediterranean food growing up.  We ate everything from baba ghonoush to za’atar. While I was tortured on the playground for eating food that wasn’t stuffed between two very white pieces of Wonder Bread, I did cultivate a bit of a taste for ethnic foods at a young age.

I can still smell the kitchen when my mother would make stuffed peppers. There wasn’t a stuffed pepper I wouldn’t eat. Ground beef, tomato, and rice stuffed peppers were always a good choice, but being that beef and I don’t get along too much anymore, I obviously won’t be sharing that recipe. But, I can say unequivocally, my favorite pepper was rice, onion, and raisin stuff peppers.  I adored these things most likely because they had raisins, and I love raisins.  It’s a kid-in-me thing I guess.

The recipe is below and this is my vegan take on the recipe.  My mother use to add meat to this one as well, but I’ve removed it.  I hope you enjoy.

Black Rice Stuffed Peppers

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Prep Time 30 min Cook Time 20 min

Ingredients

  • 2 cups cooked black rice
  • 1/3 diced yellow onion
  • 2 tbsp parsley
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1/4 cup raisins
  • salt to taste
  • 1 red pepper
  • 1 yellow pepper
  • olive oil (to taste)

Instructions

  1. Put everything but the peppers in a pan and let cook covered for about 10-15 minutes on medium heat.  When you remove the rice mixture, the onions should be soft, but not brown. 
  2. As the rice mixture is cooking, pre-heat oven to 400. 
  3. Also, get your peppers out, wash them off, cut the top off the pepper and remove all the white fleshy bits from the pepper.  I also washed the inside of the pepper to get any straggling seeds left behind.
  4. Once the rice is done, I brushed the peppers with a bit of olive oil to keep them moist in the oven, stuffed them with my rice mixture, and put them in the oven for 20 minutes. 
  5. Enjoy!!!

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Recipe Notes

If you want a head start, you can cook the rice a night or two before you start this and refrigerate. We always try to keep some cooked rice around and we love black rice but really any non-processed rice would do. I added some oil to the rice to make sure it didn’t burn.